Chicken and Dumplings with Gnocchi

 

My daughter Jasmine, loves chicken and dumplings. She is the one that will go to Cracker Barrel and almost, always, orders the Chicken and Dumplings. 

 

I've even asked her before if she's not sick of the same thing, but nope, she loves it, orders it and enjoys it every.single.time.

 

I enjoy it as well, but it's not something I make very often.  I would say probably more during the cold weather, but then I don't fix specific meals only during specific seasons.  If I'm in the mood for soup and it's 100 degrees outside, you better believe I'll be making a pot.

I've made a few different variations of chicken and dumplings, and you can find those recipes right here on the blog.

Cheater Chicken and Dumplings

Chicken and Dumplings

Instant Pot Chicken and Dumplings

Chicken and Dumplings 

Hearty Chick'n Dumplings

I guess I've added more recipe variations, than I even was aware.  But anyway, there you have it, a few to pick from.

 

When I came across this new recipe, using gnocchi as the dumplings, I knew I had to try it, and I'm glad I did because it was absolutely divine.

 

Give it a try and let me know what you think.

 

 

Chicken and Dumplings with Gnocchi 

 Source:  4 Sons 'R' Us

 

Ingredients

1 16 oz pkg gnocchi 

1 16 oz pkg frozen peas & carrots 

1 lb boneless, skinless chicken breasts, cut into 1 inch pieces

1/3 cup flour 

2 tbsp extra virgin olive oil 

1 1/2 tbsp butter salt & pepper to taste 

1 1/2 cups celery thinly sliced 

1 white onion peeled & sliced 

1 1/4 tsp dried thyme leaves 

1/4 tsp dried oregano 

2 cup gnocchi water (from cooking) + 1 1/2 tsp chicken bouillon base 

1/2 tsp garlic powder 

seasoned salt to taste 

 

 

Instructions 

Bring a large pot of salted water to a rolling boil.  Add the gnocchi to the pot and cook them for 2 minutes. Using a slotted spoon, remove the gnocchi to a waiting strainer and run them under cold water, stirring as needed, to stop the cooking process and prevent sticking. Set aside. 

 

Add the frozen vegetables to the pot of hot water, and let them cook just until soft. Remove two cups of the water from the pot and set aside. 

 

Add the chicken to a large mixing bowl, and sprinkle the flour over.  Toss until evenly coated.  

 

Add the olive oil to a large skillet set over medium high heat. Once hot shake the chicken so that any excess flour falls back into the bowl, and then add the chicken to the skillet. Season the chicken with salt & pepper, stirring occasionally, and cook until all the pieces are nicely browned. 

 

Using a slotted spoon, transfer all of the chicken to a waiting plate; set aside. 

 

Melt the butter in the skillet, and then add in the vegetables along with the thyme and oregano. Give everything a good stir to combine, and then cook (stirring occasionally) about 5-7 minutes or until the vegetables are tender yet still crisp. 

 

Sprinkle the reserved flour evenly out over the veggie mixture, and stir to combine. 

 

Pour in the broth, using a sturdy spoon scrape the bottom of the pan to deglaze while the stew mixture comes together & thickens. Add the chicken back to the skillet, stirring to combine. 

 

Let the mixture simmer for 2-3 minutes. Stir the gnocchi and the peas & carrots into the stew mixture. Add the garlic powder and the seasoned salt, stirring to combine. 

 

Let the mixture simmer for 2-3 more minutes before ladling into bowls and serving.